Biscoff Nutella Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
7 tbsp unsalted butter, melted (100g)
02 -
2¾ cups crushed Biscoff cookies (290g Lotus Biscuits)
→ Cheesecake Filling
03 -
1¾ cups Nutella (450g)
04 -
2 cups softened cream cheese (500g)
05 -
⅔ cup powdered sugar (80g icing sugar)
06 -
1⅔ cups cold heavy whipping cream (400ml double cream)
→ Topping
07 -
¾ cup melted Biscoff spread (200g)
08 -
2 finely crushed Lotus biscuits
# Instructions:
01 -
Crush Lotus biscuits super fine, then blend with melted butter until the mix comes together like damp sand. Cover the bottom of an 8-inch pan lined with baking paper. Press it down firmly and pop it in the fridge till it firms up.
02 -
Whip your cold heavy cream until it’s thick and holds strong peaks. Separately, beat the cream cheese, Nutella, and powdered sugar till super smooth. Gradually fold the whipped cream into the mix until blended completely.
03 -
Layer the smooth filling evenly over the chilled biscuit crust. Let it sit in the fridge for at least 6 hours or overnight to fully set up.
04 -
Loosen cheesecake from the pan. Pour melted Biscoff spread on top and gently smooth it out. Sprinkle crushed biscuits around the edges. Chill for another 30 minutes to let the topping firm up.
# Notes:
01 -
Make it the night before and let it chill till serving.
02 -
Warm Biscoff spread slightly, but don’t overheat it for the topping.
03 -
No need to use the oven for this.